Method

In a large nonstick wok, heat 2 teaspoons of the canola oil until shimmering. Add the mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.

Add another 2 teaspoons of canola oil to the wok. Season the chicken breast pieces generously with salt and pepper, add them to the pan and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with the oyster mushrooms.

Add 1 tablespoon of canola oil to the wok along with the pak choi and red pepper and cook over high heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.

Add the remaining 2 teaspoons of canola oil to the wok along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the wok. Shake the sauce and add it to the wok. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve.

Serve with rice noodles or rice, sprinkle with roasted cashews and savour!

Love, Kerry Leigh x

About kerrydunkley

Hi, I’m Kerry. I’m a dedicated foodie and love creating fresh, delicious meals and experimenting with healthy ingredients. I’m passionate about my job as a teacher-librarian and love the challenges and changes that new technology introduces to the classroom. My kitchen is my sanctuary. If I wake up in the middle of the night, you can expect fresh scones or muffins when you wake up. I also love surfing, running, exploring mountains, horse riding, fishing and drawing. I share my home with my brilliant web-designer boyfriend and three offbeat yet adorable bunnies.